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Pumpkin spice latte cupcakes
Spooky season is here, and we’re putting the forever-trending pumpkin spice latte combo to the test!

Pumpkin spice latte cupcakes

Makes: 12 cupcakes

Ingredients

Pumpkin cupcakes:
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup vegetable oil
1/4 cup milk
1/3 cup (80g) homemade pumpkin puree

Latte buttercream:
170g softened salted butter, diced
155g condensed milk
1/2 tsp NOMU Vanilla Essence
1 tsp instant espresso powder
Cinnamon sugar, to decorate

Directions

Preheat the oven to 180°C and line a standard 12-cup muffin tray with cupcake liners.

Whisk the eggs until foamy, then mix in the oil, milk and pumpkin puree until combined. Add the cake mix and whisk to form a smooth batter.

Divide the cake batter between the liners and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside to cool completely before icing.

To prepare the buttercream, whip the butter using a stand mixer or hand beater until pale and fluffy, about 5-10 minutes. Whipping the butter sufficiently is crucial to incorporate the condensed milk properly. Gradually add the condensed milk to the butter, mixing well between each addition, to create a thick and glossy buttercream. In a small bowl, stir together the vanilla essence and espresso powder to form a paste, then mix into the buttercream.

Place the buttercream into a piping bag fitted with a star tip and pipe on top of your cupcakes.

Tips: Sprinkle some cinnamon sugar on top of the cupcakes to give them a sparkly finish. Simply combine 1 tbsp white sugar with 1/4 tsp NOMU ground cinnamon.

Learn how to make your pumpkin puree from scratch in our Top Tips blog post here.

Ingredients

Pumpkin cupcakes:
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup vegetable oil
1/4 cup milk
1/3 cup (80g) homemade pumpkin puree

Latte buttercream:
170g softened salted butter, diced
155g condensed milk
1/2 tsp NOMU Vanilla Essence
1 tsp instant espresso powder
Cinnamon sugar, to decorate

Directions

Preheat the oven to 180°C and line a standard 12-cup muffin tray with cupcake liners.

Whisk the eggs until foamy, then mix in the oil, milk and pumpkin puree until combined. Add the cake mix and whisk to form a smooth batter.

Divide the cake batter between the liners and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside to cool completely before icing.

To prepare the buttercream, whip the butter using a stand mixer or hand beater until pale and fluffy, about 5-10 minutes. Whipping the butter sufficiently is crucial to incorporate the condensed milk properly. Gradually add the condensed milk to the butter, mixing well between each addition, to create a thick and glossy buttercream. In a small bowl, stir together the vanilla essence and espresso powder to form a paste, then mix into the buttercream.

Place the buttercream into a piping bag fitted with a star tip and pipe on top of your cupcakes.

Tips: Sprinkle some cinnamon sugar on top of the cupcakes to give them a sparkly finish. Simply combine 1 tbsp white sugar with 1/4 tsp NOMU ground cinnamon.

Learn how to make your pumpkin puree from scratch in our Top Tips blog post here.

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